The Yom Tov Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, a home essentials store in Crown Heights.
The presenter is Brooklyn-born Mrs. Gitty Rappoport who resides in Crown Heights with her husband and children and is an inspiring speaker to women and girls.
In this new online series, Rappoport presents 10 recipes over the next 6 weeks to make your Yom Tov more delicious and festive for the exciting month of Tishrei 5778.
This week: Roasted Capon w/Wild Rice & Chestnut Stuffing
Roasted to perfection, these herbed boneless chicken thighs are stuffed with gluten free wild rice stuffing that is incredible!
Chestnuts, bits of savory sausage and caramelized apples complement each other to make this delectable dish. Be forewarned the stuffing smells so amazing as it’s being prepared, if you start tasting it, you might not have enough to stuff all your capons.
You will need:
1 cup of wild rice blend
2 cups of water
1 pkg peeled whole chestnuts (chopped)
4 tbsp olive oil
12 oz Italian sausage (casing removed, sausage crumbled)
1 large onion (diced)
2 Granny Smith apples (unpeeled, cored cut into 1/2” cubes)
2 1/2 tsp dried thyme
1 cup chicken broth
3/4 stick of vegan butter (melted)
1/2 tsp sage (chopped)
1/2 tsp thyme (chopped)
1/2 tsp rosemary (chopped)
Salt & Pepper to taste
Cook wild rice according to package. Combine wild rice, chestnuts and parsley in a large bowl. Open casing and crumble sausage. In a large skillet heat olive oil, add onions and sausage and sauté until meat is browned, stirring frequently and breaking up any larger pieces. Add apples and thyme and sauté another 5 minutes. Stir in chicken broth scraping up brown bits. Pour sausage mixture over rice mixture and stir to combine. Season to taste with salt and pepper.
Preheat oven to 400°F. In a small bowl mix the melted butter with the chopped herbs. Gently message mixture all over the capons including under the skin. Place the capons skin side down and place 1/3 cup of stuffing in the center. Roll up tightly and place seam side down in oven proof dish. Bake covered for 1 hour then uncovered for 15 Minutes.